• A positive employee culture.
• Excellent Resident to staff ratios.
• Competitive wages.
• 401K with employer match.
• A variety of affordable benefit options.
• Paid Time Off and Holiday Pay.
• Employee Assistance Services.

• The Food and Nutrition Services Director (Kitchen Manager) is responsible for providing nourishing food to residents, guests, and employees under sanitary conditions as directed and in accordance with established policies and procedures. They assure meals are prepared according to menus and in accordance with Federal and State regulations. 
• Maintain and review policies and procedures for Food and Nutrition services.
• Plan regular and therapeutic diet menu cycles with consultation from a Registered Dietitian.
• Test, standardize, and supervise the use of recipes and portion control. Calculate specific therapeutic diets as ordered by the physician.
• Assist in the preparation and administration of the annual operating and equipment budget for Food and Nutrition Services.
• Prepare and review monthly cost analysis reports.
• Take inventory and purchase food and departmental supplies in quantity, quality and variety needed in accordance with the facility budget and standards. Inspect purchases received for accuracy.

• 1 plus years culinary, institution and/or restaurant food preparation and management experience in a similar size environment.
• Bachelor’s degree in Food and Nutrition or related field; or graduate of a culinary institute/school; and/or equivalent comparable experience.
• Certified Dietary Manager (CDM) preferred.

Job Summary